Leek Confit

Leeks are softer than they appear

Almost a year ago I posted a recipe for Garlic Confit, which utilizes a ton of garlic and extra virgin olive oil, yielding delicious soft garlic made to use with just about anything. I recently came across a recipe for leek confit, which made me do a double take. I had never heard of that before and wondered why there was so little fat required. The leek confit only required a few tablespoons of butter, a little salt, water and of course leeks.

Apparently the resulting leek confit is very versatile and can be used as a spread for bread, a condiment for cheese and crackers, something to toss into an omelette or a frittata or as a base of a quiche. The possibilities seemed endless, just like the garlic confit, though the process of making it was even simpler.

The confit can be made ahead and stored in a mason jar in the fridge for a few weeks, though I highly doubt mine lasts that long.

Makes 2 cups
Recipe Courtesy of Bon Appetit

1/4 cup (1/2 stick) unsalted butter
4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
2 tablespoons water
1/2 teaspoon salt

Melt butter in large pot over medium-low heat. Add leeks and stir to coat.

Stir in water and salt. Cover pot and reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes.

Store in a mason jar or other sealed container for up to 2 weeks. Serve warm however you want!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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